Traditional White Bread
5 to 6 cups sifted all-purpose flour
3 Tblsps. sugar
2 tsps. salt
2 pkgs. active dry yeast
2 cups cold water
1/4 cup shortening (I prefer butter flavored Crisco)
Grease two 8x4 inch or 9x5 inch loaf pans. In large bowl, combine 2 cups of flour, the sugar, salt and yeast: blend at low speed until moistened: beat 3 minutes at medium speed. Stir in 2 1/2 to 3 cups more flour by hand, until dough pulls away from sides of bowl. Sprinkle flour on work surface: place dough in middle of work surface and add 1/2 to 1 cup more of flour. Knead for approximately 10 to 15 minutes or until dough is smooth and elasticy. Work dough into a ball. Grease a large bowl and pace ball of dough top-side down to lightly grease top then flip over and place bottom-side down. Cover with cuptowel and let rise in a warm area for 1 1/2 hours.
Punch the dough to work out any air bubbles. Divide into two balls and let stand covered for 30 minutes. Shape dough into loaf pans: cover and let stand for another hour to complete the rising process. Heat oven to 375�F. Bake 45 to 50 minutes. During last 2 minutes brush tops with butter for a scrumptious crust. Remove from pans and let cool on wire racks.
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